Makes about 3½ quarts
This hearty yet meatless variation on black bean chili is sure to please any carnivore.
2 tablespoons vegetable oil
1 small yellow onion, diced
1 orange bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
¼ teaspoon ground cayenne pepper
Generous pinch ground cloves
Kosher salt and freshly ground black pepper
3 15-ounce cans black beans, drained
2 14.5-ounce cans plain diced tomatoes
1 15-ounce can pumpkin puree
3 cups chicken or vegetable stock
Tortilla strips, cherry tomatoes, chopped green onion and/or cilantro, for serving
1. Heat oil in a large soup pot over medium heat. Add onion and bell peppers.
2. Cook until vegetables are just tender, about 5 minutes. Add the garlic and cook for another minute. Add chili powder, cinnamon, cumin, nutmeg, and cloves. Season with salt and pepper.
3. Cook, stirring constantly, for one minute. Stir in beans, tomatoes, pumpkin, and stock. Bring to a simmer and cook for 20 minutes. Serve, with assorted toppings.
TOM GILBERT/Tulsa World